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  3. Mochi-Eis Cheesecakegeschmack
Mochi-Eis Cheesecakegeschmack
American·Desserts · 4061463053831

Mochi-Eis Cheesecakegeschmack

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Water33.3%—›
  • Sugar18.6%—›
  • Whole milk15.8%—
  • Glucose syrup13.7%—›
  • Rice flour12.3%—›
  • Käsezubereitung6.3%—
  • Milk3.8%—›
  • Cream1.3%—›
  • Milk proteins0.6%—›
  • Whey product0.3%—
  • Stabiliser0.2%—
  • Carob seed flour0.2%—
  • Acid0.2%—›
  • E3300.2%—
  • Rote Fruchtsauce—
  • Glucose syrup0.6%—›
  • Sugar0.3%—›
  • Red fruits—
  • Himbeerpürree—
  • Erdbeerpürree—
  • Rotes Johannisbeerpürree—
  • Blackcurrant—
  • Water—›
  • Colour—
  • E163—
  • Thickener—
  • E440a—
  • Acid—›
  • E330—
  • Natural flavouring—
  • Stabiliser—
  • E450⚠ Low
  • E341—
  • Rice starch—›
  • Skimmed milk powder—
  • Glucose syrup—›
  • Cream—›
  • Emulsifier—
  • E471—
  • Stabiliser—
  • Carob seed flour—
  • E412—
  • Gelling agent—
  • E401—
  • E407⚠ Low
Show original label text

Wasser, Zucker, Vollmilch, Glukosesirup, Reismehl, 7,1% Frischkäsezubereitung (Milch, Sahne, Milcheiweißerzeugnis, Molkenerzeugnis, Stabilisator: Johannisbrotkernmehl; Säuerungsmittel: Citronensäure), 5% rote Fruchtsauce (Glukosesirup, Zucker, 1,1% rote Früchte (0,45% Himbeerpürree, 0,35% Erdbeerpürree, - 0,18% rotes Johannisbeerpürree, 0,12% schwarzer Johannisbeersaft), Wasser, Farbstoff: Anthocyane; Verdickungsmittel: Pektine; Säuerungsmittel: Citronensäure; natürliches Aroma; Stabilisatoren: Diphosphate, Calciumphosphate), Reisstärke, Magermilchpulver, Glukosesirup, Sahne, Emulgator: Mono - und Diglyceride von Speisefettsäuren; Stabilisatoren: Johannisbrotkernmehl, Guarkernmehl; Geliermittel: Natriumalginat, Carrageen.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
  • DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

Per-ingredient concern · chemical identity, not food safety

  1. 01AQUAHydrationNot assessed
  2. 02SUGARCompoundNot assessed
  3. 03CORN SYRUPCompoundNot assessed
  4. 04BROWN RICECompoundNot assessed
  5. 05STARCH 1551CompoundNot assessed
  6. 06CREAMCompoundNot assessed

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